Meatless Monday: Marinated tofu with peanuts and charred bean sprouts

This dish came together so easily and had fantastic textures between the tofu, bean sprouts and peanuts. Definitely do not skip the addition of a lime wedge, that little blast of tart citrus juice really elevates the dish and cuts some of the saltiness of the lime and peanuts.

1 14-ounce package form tofu, drained and cubed

1/2 jalapeno, thinly sliced

1/4 cup reduced-sodium soy sauce

1 tablespoon brown sugar

1 teaspoon grated ginger

1 teaspoon vegetable oil

1 cup bean sprouts, divided

salt

rice, for serving

3 scallions, thinly sliced on a diagonal

1/4 cup chopped salted, roasted peanuts

small handful fresh mint and basil leaves

lime wedges, for serving

Place the tofu between several layers of paper towel and press gently to squeeze out liquid. Transfer the tofu to a baking dish.

Whisk together the jalapeno, soy sauce, brown sugar and ginger in a small bowl. Pour over the tofu and toss to coat. Let sit for at least 30 minutes.

Before serving, heat the oil in a medium skillet over medium0high heat and add 1 cup bean sprouts. Cook without stirring until charred, about 3 minutes, and season with salt.

Distribute the tofu over two bowls of rice and top with the charred and raw bean sprouts, scallion, peanuts and herbs. Serve with the lime wedges.